Science

Naturally occurring sugars and 'free' sugars have a profoundly different effect on health. Source: Julia_Sudnitskaya/Getty Images

The difference between natural and ‘free’ sugars

By Augustus Bambridge-Sutton

We all know that eating fruit is better for us than eating doughnuts. One is essential to keep us healthy, the other, perhaps, nearly essential to avoid. However, both doughnuts and most fruits are high in sugar, an ingredient widely considered to lead...

Pic:getty/taveesaksri

Does beer stay fresher in bottles or cans?

By Rachel Arthur

The flavor of beer begins to change as soon as it’s packaged - so does it stay fresher in a bottle or can? In a new study published in ACS Food Science & Technology, scientists looked at each packaging format.

Future foods programme: collaborating for functional food success

Insights from Positive Nutrition Summit

Future foods programme: collaborating for functional food success

By Olivia Brown

The leader of the Welsh government funded Future Foods programme at Aberystwyth University, discussed his mission to collaborate with brands to optimise food functionality, during the Positive Nutrition Summit last week (March 30th)

Low dose resistant potato starch shows prebiotic effects in new study

Low dose resistant potato starch shows prebiotic effects in new study

By Olivia Haslam

A new clinical trial has concluded that Solnul, a resistant potato starch (RPS), has prebiotic effects at low dosages, stimulating increases in beneficial health-associated bacteria and reducing diarrhoea and constipation when compared to a placebo group.

The enriched seaweed biomass (or ‘super-seaweed’) could be consumed raw, as a healthy seaweed snack, used as a spice in cooking, or in seaweed-derived antioxidant products, such as tablets or food supplements. GettyImages/Tammy616

'Super seaweed' developed with impressive antioxidant profile

By Nicola Gordon-Seymour

Scientists at Tel Aviv University have created a new ‘super seaweed’ with novel technology that significantly increases bioactive components and enhances possible applications in food, cosmetics, and medicine.

Danbo, a hard cheese, is one of Denmark's most popular. GettyImages/Jesper Mattias

Researchers accelerate Danish cheese production with ripening 'shortcut'

By Augustus Bambridge-Sutton

Once, Danish Danbo cheese would take at least a month to mature. However, researchers from the DTU National Food Institute have figured out a way of cutting down this time to just a few days – putting the cheese in a fermentation tank to create prime...

Join us at our upcoming event, Positive Nutrition Summit: Healthy Innovation for the Mass Market 29-31 March in central London GettyImages/10'000 hours

10 days to go! Stage set for the Positive Nutrition Summit 2023

By Flora Southey

In ten days’ time, we’ll be gathering in central London for this year’s Positive Nutrition Summit: Healthy Innovation for the Mass Market. As we prepare to throw the spotlight on innovative approaches to healthier food and drink, here is a recap of our...

Image: Getty/Tatiana

Erythritol and health risk: how much weight is behind the claims?

By Oliver Morrison

Erythritol remains an important tool in long-term weight gain and disease risk, according to the international association representing the low- and reduced-calorie food and beverage industry, after research showed that the popular artificial sweetener...

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